| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 1 | Servings | |
INGREDIENTS
| 2 | c | Dry white wine, * see note |
| 1/4 | c | Shallots, finely chopped -or |
| 1/4 | c | Scallions, finely chopped |
| 1 | pn | Thyme |
| 1 | Bay leaf | |
| 4 | lb | Mussels, scrubbed & scraped |
| 1/3 | c | Chopped parsley |
INSTRUCTIONS
Recipe by: Kay Hinga <[email protected]> * or 1 1/2 cups dry vermouth mixed with 1/2 cup water Put the wine, shallots or scallions, thyne and bay leaf in a large pot and briskly for 10 minutes. Add the mussels, cover tightly, and boil 3-5 minute giving the pot a shake once or twice. If the mussels have opened, they are if not, cover and cook 1-2 minutes longer until all are opened. Spoon into soup plates with a portion of broth. Sprinkle with parsley and serve with c bread. From the Fanny Farmer Cookbook Posted to MM-Recipes Digest V4 #272 by Julie Bertholf <[email protected]> on Oct 16, 1997
A Message from our Provider:
“Jesus: the most exciting person in the universe”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 432
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 43.7mg
Potassium: 650.6mg
Carbohydrates: 22.3g
Fiber: 1.4g
Sugar: 5.3g
Protein: 2.4g